Kimchi Fried Shrimp with Spicy Mayo

Hard to enjoy when you're frying in batches.
Gonna try dredging pork through the remaining batter for sweer&sour pork. Batter has that same taste.
*did the pork and YES! It was fantastic. Plus it reheated perfectly.

Overall, good but too labor intensive

subheading: SPICY MAYO:

½ cup kewpie mayo

1 tablespoon chili oil crunch or chili flakes

1 teaspoon rice wine vinegar

½ teaspoon toasted sesame oil

vegetable oil, for frying

1 pound shrimp, peeled and deveined

subheading: BATTER:

10 ounces kimchi, finely chopped

2 ounces scallions, finely sliced

1 teaspoon onion powder

2 teaspoons garlic powder

1 teaspoon gochugaru

1 teaspoon baking powder

1 cup all-purpose flour

¾ cup corn-starch, plus extra for dusting

2 teaspoons freshly ground black pepper

1½ to 2 cups vodka or sparkling water, cold

fine sea salt, to taste

lemon wedges, to garnish

TECHNIQUE TIP: Use cold sparkling water, which will aid in the crispiness of the coating. The cook time will vary slightly depending on the size of the shrimp. Make sure shrimp are completely dry to prevent a reaction of water and hot oil.

SWAP OPTION: Swap out the shrimp for vegetables such as broccoli or sweet potatoes, or even other proteins like white fish or chicken tenders. Use vegan kimchi if desired.

Note: Ingredients may have been altered from the original.

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